8 to 10 slices beef tenderloin (about 1/2 inch thick)
1/4 c. butter
1/2 lb. mushrooms
3 tbsp. flour
3/4 c. red table wine
1 c. beef stock, fresh or canned

Saute beef slices in 1 tablespoon butter about 3 minutes per side. Do not overcook. While meat is browning, melt remaining 3 tablespoons butter in another pan. Place sliced mushrooms in pan and saute lightly until browned. Blend in flour. Add wine and beef stock and cook until the mixture comes to a boil. Simmer 5 minutes.

Just before serving, add beef slices with any pan juice to gravy and cook until heated through. Serves 4 to 5.